[Modern cookery, in all its branches

Cut plain pound, or rice cake, or rich seed cake, into small square slices half an inch thick ; trim away the crust, fry them slowly a light brown in a small quantity of fresh butter, and spread over them when done a layer of apricot-jam, or of any other preserve, and serve them immediately. These fritters are improved by being moistened with a little good cream before they are fried : they must then be slightly floured. Cold plum-pudding sliced down as thick as the cake, and divided into portions of equal size and good form, then dipped into French or English batter and gently fried, will also make an agreeable variety of fritter. Orange marmalade and Devonshire cream may be served in separate layers on the seed cake fritters. The whole of the above may be cut of uniform size and shaped with a round cake -cutter. CHAP. XIX. j MINCEMEAT FRITTERS. With half a pound of mincemeat mix two ounces of fine breadcrumbs (or a tablespoonful of flour), two eggs well beaten, a ad the strained juice of half a small lemon. Mix these well, and drop the fritters with a dessertspoon into plenty of very pure lard or fresh butter; fry them from seven to eight minutes, drain them on a napkin or on white blotting paper, and send them very hot to table : they should be quite small. Mincemeat, ½ lb. ; bread-crumbs, 2 oz. (or flour, 1 tablespoonful) ; eggs, 2 ; juice of ½ lemon : 7 to 8 minutes. VENETIAN FRITTERS. ( Very good.) Wash and drain three ounces of whole rice, put it into a full pint of cold milk, and bring it very slowly to boil ; stir it often, and let it simmer gently until it is quite thick and dry. When about three parts done, add to it two ounces of pounded sugar, and one of fresh butter, a grain of salt, and the grated rind of half a small lemon. Let it cool in the saucepan, and when only just warm, mix with it thoroughly three ounces of currants, four of apples chopped fine, a teaspoonful of flour, and three large or four small well-beaten eggs. Drop the mixture in small fritters, fry them in butter from five to seven minutes, and let them become quite firm on one side before they are turned : do this with a slice. Drain them as they are taken up, and sift white sugar over them after they are dished. Whole rice, 3 oz. ; milk, 1 pint ; sugar, 2 oz. ; butter, 1 oz. ; grated rind of ½ lemon ; currants, 3 oz. ; minced apples, 4 oz. ; flour, 1 teaspoonful ; a little salt ; eggs, 3 large, or 4 small : 5 to 7 minutes. RHUBARB FRITTERS. The rhubarb for these should be of a good sort, quickly grown, and tender. Pare, cut it into equal lengths, and throw it into the French batter of page 130 ; with a fork lift the stalks separately, and put them into a pan of boiling lard or butter : in from five to six minutes they will be done. Drain them well and dish them on a napkin, or pile them high without one, and strew sifted sugar plentifully over them . they should be of a very light brown, and quite dry and crisp. The young stalks look well when left the length of the dish in which they are served, and only slightly encrusted with the batter, through which they should be merely drawn. 5 to 6 minutes [chap. xix. APPLE, PEACH, APRICOT, OR ORANGE FRITTERS.